Ragu Sauce with Creamy Polenta
Homemade ragu sauce is boldly flavored with garlic and seasonings, plus plenty of spicy sausage. Serve over a bed of rich, creamy polenta.
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb Hot Italian Sausages ((See Note 1))
- 3 tbsp olive oil
- 6 clove garlic (minced)
- 2 tbsp tomato paste ((See Note 2))
- 1/2 cup dry red wine (optional)
- 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz crushed San Marzano tomatoes ((See Note 3))
- 6 basil leaves (roughly chopped)
- 2 tbsp Italian parsley (chopped, garnish)
- 4 cup water
- 1 tbsp olive oil
- 1 cup dry polenta
- 1 cup heavy cream
- 1 cup Romano cheese (grated)
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- 1
In a large skillet, heat the oil over a medium high abd add sausage meat. Break up with wooden spoon and brown. Add the minced garlic and sauté for 2 minutes.
- 2
Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
- 3
Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes (Start to make the polenta). In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
- 4
Bring water, olive oil and salt to a boil.
- 5
Slowly whisk in the dry polenta and to avoid lumps. Cook on low for 10 minutes. This will sputter so keep on low and watch out.
- 6
Add the heavy cream, black pepper, grated Romano cheese. Stir to incorporate. Simmer for another 15 minutes more. If it gets too thick you can thin it out with more chicken stock or water, to your liking.
- 7
Season to taste and take off the heat. Divide polenta in serving bowls and top with sausage gravy. Serve with freshly grated parmesan cheese and parsley.